Michigan CoppervsPacific Gem
Michigan Copper (aroma) and Pacific Gem (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Michigan Copper
Alpha acid
8.8–11%
Beta acid
2–3.5%
Total oil
1.15–2.7 mL
United States
Pacific Gem
Alpha acid
13–15%
Beta acid
7–9%
Total oil
0.8–1.6 mL
New Zealand
Key differences
When to pick Michigan Copper
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Pacific Gem
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
FloralBlack currant
Only in Michigan Copper
HibiscusTropicalCandyResinFruity
Only in Pacific Gem
BerryBlackberryOakPine
Property
| Property | Michigan Copper | Pacific Gem |
|---|---|---|
| Alpha acid | 8.8–11% | 13–15% |
| Beta acid | 2–3.5% | 7–9% |
| Co-humulone | 32–36% | 35–40% |
| Total oil | 1.15–2.7 mL | 0.8–1.6 mL |
| Myrcene | 42–44% | 30–40% |
| Humulene | 17–18% | 20–30% |
| Caryophyllene | 7–8% | 6–12% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Bittering |